Podcasts about in food

Central Otago has once again caught the attention of world-renowned food critics. In Food & Wine's Global Tastemaker Awards, Queenstown's Amisfield has been named the third best restaurant in the world. It was recognised in the Top 15 International Restaurants category, with the judges saying it was a “beacon for wine enthusiasts worldwide who seek an unparalleled dining experience”. Executive Chef Vaughan Mabee told Mike Hosking they're always striving to improve and give their guests an amazing experience. He says they try to show them the beauty and bounty of New Zealand and its differences through our food and wine. Mabee was also voted in the world's top 45 chefs – the sole Kiwi in the top hundred. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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Welcome to another enlightening episode of Next Steps for Seniors: Conversations on Aging with Wendy Jones. In this episode, Wendy is joined by the insightful Bev Ferrari, a passionate health minister, to dive into nutrition and its powerful impact on our lives. In “Food is Fuel” Wendy and Bev tackle one of the most prevalent issues in today's society: weight management. They explore why so many people struggle with their weight, often due to consuming the wrong types of food. Bev shares her expert knowledge on how important it is to eat for fuel and energy rather than just for taste and convenience. The conversation takes you through a foundational weight management formula: burning more calories than we consume to burn fat effectively. But beyond the numbers, Wendy and Bev delve into the mindset needed to shift our eating habits. They discuss practical first steps which start at breakfast and set the tone for a day of healthy eating.   Food is meant to fuel us.  Bev covers snack ideas that are delicious and beneficial while keeping you sustained throughout the day. Tune in to discover how you can transform your relationship with food and take the next steps toward a healthier, more energized life.  Join Wendy and Bev for another uplifting, insightful, and informative discussion that inspires you to fuel your body the right way. Dive into Next Steps 4 Seniors: Conversations on Aging on our new host platform: www.seniorresource.com/conversationsonaging and subscribe to the show on your favorite podcast platforms so you never miss an episode.  Plus find more great content on our Conversations on Aging Facebook and Instagram pages. Do you have a question or need assistance?  You can email us  at hello@nextsteps4seniors.com or call the Next Steps 4 Seniors office at 248.651.5010See omnystudio.com/listener for privacy information.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2539: In "Food is My Friend: 6 Tips for Mindful Eating," Amanda Owen offers practical guidance to foster a healthier, more respectful relationship with food. By detailing strategies like counting blessings and appreciating all food equally, the article invites readers to reconnect with their meals and transform eating into a nourishing and mindful experience. Read along with the original article(s) here: https://tinybuddha.com/blog/food-is-my-friend-6-tips-for-mindful-eating/ Quotes to ponder: "Your body is precious. It is our vehicle for awakening. Treat it with care." Episode references: The Power of Receiving: A Revolutionary Approach to Giving Yourself the Life You Want and Deserve: https://a.co/d/bfxkxRf Born to Receive: 7 Steps Women Can Take Today to Reclaim Their Half of the Universe: https://a.co/d/1q1iLeg Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2539: In "Food is My Friend: 6 Tips for Mindful Eating," Amanda Owen offers practical guidance to foster a healthier, more respectful relationship with food. By detailing strategies like counting blessings and appreciating all food equally, the article invites readers to reconnect with their meals and transform eating into a nourishing and mindful experience. Read along with the original article(s) here: https://tinybuddha.com/blog/food-is-my-friend-6-tips-for-mindful-eating/ Quotes to ponder: "Your body is precious. It is our vehicle for awakening. Treat it with care." Episode references: The Power of Receiving: A Revolutionary Approach to Giving Yourself the Life You Want and Deserve: https://a.co/d/bfxkxRf Born to Receive: 7 Steps Women Can Take Today to Reclaim Their Half of the Universe: https://a.co/d/1q1iLeg Learn more about your ad choices. Visit megaphone.fm/adchoices

Following a sneak peek screening of the new Food, Inc. 2, Dani sat down with Michael Pollan of The Omnivore's Dilemma, Marion Nestle of Food Politics, and the filmmakers Robert Kenner and Melissa Robledo. They discuss the biggest changes they have observed since the release of Food, Inc. in 2008, the hold that multinational corporations have on the U.S. government, and whether guiding eaters toward different choices is enough to drive the food systems change we want to see. In Food, Inc. 2, the sequel to the Oscar®-nominated and Emmy®-award winning documentary, Food, Inc., filmmakers Robert Kenner and Melissa Robledo reunite with investigative authors Michael Pollan and Eric Schlosser to take a fresh look at our efficient yet vulnerable food system. This conversation, hosted by Food Tank, Participant, River Road, and NYU Steinhardt, was part of Food Tank's NYC Climate Week programming that positioned food and agriculture systems as a solution to the climate crisis. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Tim Spector visits Google to discuss his book “Food for Life: The New Science of Eating Well”, an easy-to-follow guide on how to eat—for our health and the health of the planet. Tim's book reveals a new approach to nutrition, encouraging us to forget misleading calorie counts and nutritional breakdowns. In “Food for Life”, he draws on over a decade of cutting-edge scientific research, along with his own personal insights, to deliver a new and comprehensive approach to what we should all know about food today. Investigating everything from environmental impact and food fraud to allergies and deceptive labeling, Spector also shows us the many wondrous and surprising properties of everyday foods, which scientists are only just beginning to understand. Tim Spector is a professor of genetic epidemiology at King's College London. He is a multi-award-winning expert in personalized medicine and the gut microbiome, and the author of five books, including the bestsellers “Spoon-Fed” and “The Diet Myth”. He appears regularly on TV, radio and podcasts around the world, and is one of the top 100 most cited scientists in the world. Visit http://g.co/TalksAtGoogle/EatingWell to watch the video.

In Episode 38, Drey and Tae discuss all that has happen thus far during the NBA offseason. They talk about a little Tennis and the Wheel of Fortune?! In Food,  all about what Drey and Tae can cook that their children will eat!

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights. Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals' rights. He argues that there is a way for us to have our cake, and eat it too, because we can have our cow, and eat her too. Josh Milburn is a British philosopher and a Lecturer in Political Philosophy at Loughborough University. He has previously worked at the University of Sheffield, the University of York, and Queen's University (in Canada), before which he studied at Queen's University Belfast and Lancaster University. He is the author of Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022), and the regular host of the animal studies podcast Knowing Animals. Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/economics

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights. Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals' rights. He argues that there is a way for us to have our cake, and eat it too, because we can have our cow, and eat her too. Josh Milburn is a British philosopher and a Lecturer in Political Philosophy at Loughborough University. He has previously worked at the University of Sheffield, the University of York, and Queen's University (in Canada), before which he studied at Queen's University Belfast and Lancaster University. He is the author of Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022), and the regular host of the animal studies podcast Knowing Animals. Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/politics-and-polemics

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights. Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals' rights. He argues that there is a way for us to have our cake, and eat it too, because we can have our cow, and eat her too. Josh Milburn is a British philosopher and a Lecturer in Political Philosophy at Loughborough University. He has previously worked at the University of Sheffield, the University of York, and Queen's University (in Canada), before which he studied at Queen's University Belfast and Lancaster University. He is the author of Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022), and the regular host of the animal studies podcast Knowing Animals. Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights. Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals' rights. He argues that there is a way for us to have our cake, and eat it too, because we can have our cow, and eat her too. Josh Milburn is a British philosopher and a Lecturer in Political Philosophy at Loughborough University. He has previously worked at the University of Sheffield, the University of York, and Queen's University (in Canada), before which he studied at Queen's University Belfast and Lancaster University. He is the author of Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022), and the regular host of the animal studies podcast Knowing Animals. Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021).

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks exacerbating food injustices, and risks negative outcomes for animals. If so, then maybe non-vegan food systems would be preferable to vegan food systems, if they could respect animal rights. Could they? The author provides a rigorous analysis of the ethics of farming invertebrates, producing plant-based meats, developing cultivated animal products, and co-working with animals on genuinely humane farms, arguing that these possibilities offer the chance for a food system that is non-vegan, but nonetheless respects animals' rights. He argues that there is a way for us to have our cake, and eat it too, because we can have our cow, and eat her too. Josh Milburn is a British philosopher and a Lecturer in Political Philosophy at Loughborough University. He has previously worked at the University of Sheffield, the University of York, and Queen's University (in Canada), before which he studied at Queen's University Belfast and Lancaster University. He is the author of Just Fodder: The Ethics of Feeding Animals (McGill-Queen's University Press, 2022), and the regular host of the animal studies podcast Knowing Animals. Kyle Johannsen is a philosophy instructor at Trent University and Wilfrid Laurier University. His most recent book is Wild Animal Ethics: The Moral and Political Problem of Wild Animal Suffering (Routledge, 2021). Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/animal-studies

In Episode 35, Drey and Tae show appreciation for another difference maker in honor of Women's History Month. They cover several sports topics in While We Were Gone and discuss the NBA play-in and playoffs.In Food, they dive into Plant-Based meals and what that means. And how adding these types of meals to your meal rotation will benefit your health greatly! It's a don't want to miss episode. Check it out!!

In Episode 34, Drey and Tae talk about a great woman in honor of Women's History Month. They discuss some of the craziness that has been the NFL off-season and the State of the Portland Trailblazers. In Food, Taco Tuesday is the subject and where that may have started. And Drey and Tae end the show with a new segment Get to Know Us. You don't want to miss it!

In Episode 33, Drey and Tae talk some NBA and the conference finals. They look forward to the next NFL season and speak about which teams they like. In Food, Drey and Tae talk about All Things Spaghetti! And there's a special Kitchen Gadgets segment that you won't want to miss!Watch this show on Video!https://www.youtube.com/watch?v=RPw5fCihHeo&t=221sWebsite: www.SNFpodcast.com

In ‘Food of Life', we continue our journey with host Tchadas Leo traveling in the steps of the ancestors. Indigenous cultures influence almost every facet of life on the island today, and that definitely includes the local cuisine. In this episode, we speak to people who are making their mark through Indigenous-inspired food. In Port Alberni, we meet Lance Dodds of the Qualicum First Nation; Chef at Barebones Fish and Chips, and in Tofino, we speak with Stevie Dennis, of the Ashouhat First Nation who harvests the seas for both Domestic and International markets.Featured on this episode:Naas Foods - Organic Kelp Products from Tofino, BC, Bare Bones FishhouseAbout this seriesIndigenous Voices of Vancouver Island is a five-episode presentation of 4VI (formerly known as Tourism Vancouver Island), a social enterprise in business to ensure travel is a force for good for Vancouver Island - forever. From its breathtaking vistas to the inspiring talents of its people, Vancouver Island is the definition of a “must-see” destination. In this series, Indigenous Voices of Vancouver Island, 4VI showcases the talents of Indigenous entrepreneurs and their stories of how they have found a way to honour and preserve their traditions while succeeding in a very competitive marketplace. Host Tchadas Leo is of the Homalco First Nation, and writer Trevor Jang is of Witset First Nation. The Cover Art is the work of Ivy Cargill Martin from Tla-o-qui-aht First Nation.Canada's True West CoastVancouver Island, located on Canada's West Coast, is known for its mild climate, abundance, and relaxed way of life. This region is defined by its ancient rainforests, rugged coastlines, and cool waters of the Pacific Ocean, creating an abundance of outdoor recreation opportunities and peaceful getaways.Vancouver Island spans 460 kilometers long, from the provincial capital of Victoria to the far-reaching beaches of Cape Scott Provincial Park. Several small islands, the Gulf Islands and Discovery Islands are found between the Salish Sea and Discovery Passage, respectively.4VI gratefully acknowledges that we live, work, and play on the traditional, ancestral, and unceded territories of the Kwakwaka'wakw, Nuu-chah-nulth, and Coast Salish peoples.Produced by Everything PodcastsEverything Podcasts, now part of Pattison Media, is a world-class podcast production company. We help brands evolve and expand their media strategy into the audio space with a custom podcast series. Let us tell your story: Everything Podcasts

In Episode 31, Drey and Tae, talk about the VERY surprising Seattle Seahawks, QB Geno Smith and make new NFL predictions. In basketball they discuss the Western conference leading Portland Trailblazers and young star Shaedon Sharpe. In Food, Thanksgiving Pick'em and Food News. Do you like Fruitcake?! Check it out!

 In Episode 30, Drey and Tae talk some NFL news. They discuss the young NBA season and the Trailblazers. And they couldn't forget Ducks football! In Food, the guys talk about Budget Friendly Meals and shine the Spotlight on a deserving Portland restaurant!

In Episode 28, Drey and Tae give their thoughts on the NFL Season and all the injuries, they talk some off the court Trailblazers news and shout out a Tennis great! In Food, they talk about Casseroles and their greatness. And the show ends with the Community Service Spotlight.

In Episode 27, Drey and Tae give their thoughts on several Week 1 NFL matchups and give their NFL end of the season predictions way too early. In Food, nothing says Football like chicken wings! So in this segment the guys dive deep into wings and still save time for a Kitchen Gadgets segment with Tae after the wing discussion!  

In Episode 25, Drey and Tae finish their Duck Football position breakdown. They discuss the Trailblazers outlook with the moves made and Tae gives his thoughts on the Seahawk off-season. In Food, the guys examine Fish: The Forgotten Protein and Drey gives some facts. And in Food News, they talk about Potatoes and give some facts too! Should be a GREAT listen!

In Episode 24, Drey and Tae continue their positional breakdown of the Oregon Ducks football team and they discuss the state of the Portland Trailblazers after the Grant trade and draft. In Food the guys talk about non-Lettuce salads and bring back the Kitchen Gadgets segment!

In Episode 23, Drey and Tae start the positional breakdown of the Oregon Ducks football team and they discuss the impending sale of the Portland Trailblazers. In Food they give their BBQ Staples and some interesting Food News.

In Episode 22, Drey and Tae discuss the state of the Portland Trailblazers, some Oregon Ducks Football and Tae plays to Eat or Not to Eat. In Food, the guys talk about Healthy Meals for summer and debut the new Food News segment!

In Episode 21, in sports, Drey and Tae discuss the NBA Playoffs and the NBA MVP award winner, the continued wild NFL off-season and the MET Gala?! In Food, they show love to their Mother's and spotlight a great PDX restaurant. Should be a great show!!

In Episode 19, Drey and Tae give their thoughts on the slap at the Oscar's, the NCAA Tournament results, the Trailblazer off-season and the upcoming NBA Playoffs. In Food, a chicken sandwich and soda review and a couple Spring cleaning tricks.

In Food for Thought, the crew breaks down the question of Supreme Court nominee Ketanji Brown Jackson and discusses the implications of Florida's "Don't Say Gay" on Black and Brown queer kids (0:43). The Big Fact touches on Black migration patterns and how major cities across the country are losing their Black populations (22:25). In Heads Up, they discuss Ralph Lauren's partnership with Morehouse and Spelman (37:48). Be sure to follow us on Twitter & Instagram @ wrgopod! WASHINGTON POST BLACK MIGRATION: https://www.washingtonpost.com/nation/2022/01/14/black-migration-south/

In Episode 18, Drey and Tae unveil a couple NEW segments. They give their take on ALL the Moves in the NFL, the NCAA Tournament and the NBA Playoffs. In Food they share their LOVE of the most EGG-Ceptional food and show some love to the Smoothie! You don't want to miss this episode! 

In Episode 15. The first episode of Season 2… Drey and Tae will give their highlights of the Winter Olympics, talk about big moves at the NBA Trade Deadline and discuss the NFL's hiring practices. In Food, in honor of the BIG game they will share what they plan to prepare for the Super Bowl party and a new Trivia game, Where Would You Put This?! It should be GOOD!

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In Food, a contribution to the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global. Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices. Fabio Parasecoli is a Professor in the Department of Nutrition and Food Studies, The New York University Steinhardt. His research explores the cultural politics of food, particularly in media, design, and heritage. His books include Al Dente: A History of Food in Italy, Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, and Global Brooklyn: Designing Food Experiences in World Cities. Website: https://fabioparasecoli.com/ Twitter: @FParasecoli Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In Food, a contribution to the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global. Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices. Fabio Parasecoli is a Professor in the Department of Nutrition and Food Studies, The New York University Steinhardt. His research explores the cultural politics of food, particularly in media, design, and heritage. His books include Al Dente: A History of Food in Italy, Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, and Global Brooklyn: Designing Food Experiences in World Cities. Website: https://fabioparasecoli.com/ Twitter: @FParasecoli Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/world-affairs

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In Food, a contribution to the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global. Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices. Fabio Parasecoli is a Professor in the Department of Nutrition and Food Studies, The New York University Steinhardt. His research explores the cultural politics of food, particularly in media, design, and heritage. His books include Al Dente: A History of Food in Italy, Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, and Global Brooklyn: Designing Food Experiences in World Cities. Website: https://fabioparasecoli.com/ Twitter: @FParasecoli Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/economics

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In Food, a contribution to the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global. Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices. Fabio Parasecoli is a Professor in the Department of Nutrition and Food Studies, The New York University Steinhardt. His research explores the cultural politics of food, particularly in media, design, and heritage. His books include Al Dente: A History of Food in Italy, Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, and Global Brooklyn: Designing Food Experiences in World Cities. Website: https://fabioparasecoli.com/ Twitter: @FParasecoli Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our food choices. Even locavores may not know the whole story of the produce they buy at the farmers market. In Food, a contribution to the MIT Press Essential Knowledge series, food writer and scholar Fabio Parasecoli offers a consumer's guide to the food system, from local to global. Parasecoli describes a system made up of open-ended, shifting, and unstable networks rather than well-defined chains; considers healthy food and the contradictory advice about it consumers receive; discusses food waste and the implications for sustainability; explores food technologies (and “culinary luddism”); and examines hunger and food insecurity in both developing and developed countries. Parasecoli reminds us that we are not only consumers but also citizens, and as citizens we have more power to improve the food system than we do by our individual food choices. Fabio Parasecoli is a Professor in the Department of Nutrition and Food Studies, The New York University Steinhardt. His research explores the cultural politics of food, particularly in media, design, and heritage. His books include Al Dente: A History of Food in Italy, Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market, and Global Brooklyn: Designing Food Experiences in World Cities. Website: https://fabioparasecoli.com/ Twitter: @FParasecoli Amir Sayadabdi is a lecturer in Anthropology at Victoria University of Wellington. He is mainly interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Just like we can consume food that contributes to our health or deplete it, the same is true for our mind. In "Food for Thought" Joe Winters Jr. of Daily Path Academy shares that choosing what we feed ourselves spiritually, mentally, emotionally, physically, and financially will have a tremendous impact on the quality of our life.

Carlos Peña is a geneticist and entrepreneur, living sometimes in Mexico and sometimes in Texas. In this interview, Carlos tells the story of deciding to escape the monotony of the jobs he was doing, and apply to work for the United Nations in Rome, Italy. He obtained a position in the Food and Agriculture Organization, learnt a little Italian, and jumped on a flight. Quickly he realized that he was in a role that expected a high standard of professionality, in contrast to the university roles he'd previously worked. He found many opportunities to increase his communication skills, by learning Italian and by participating more actively in meetings, and by meeting his colleagues over lunch in a more informal setting. In Food and Agriculture, Carlos could research the policies of many different countries, and see how they were innovating solutions to problems of wastage or food distribution. Listen to this episode and you will find out what life lessons Carlos learnt in Rome. For the transcript: Venture to Rome with Carlos Peña A Beautiful Thought --- Send in a voice message: https://anchor.fm/beautiful-thought/message

In Food for Thought, the crew discusses the rise of COVID cases, the beginning of Capitol Insurrection Committee hearings and Simone Biles bringing to light mental health (1:15). For the Big Fact, they discuss DaBaby's homophobic comments and rap's hesitancy to push back against sexist comments (22:15). In Heads Up, they give book, music, TV and film recommendations. Follow us on social media @ wrgopod .Be sure to check out our latest merchandise celebrating change agents like John Lewis and Stacey Abrams! Available for purchase at whatsrealltgoingonpod.com/shop​ !

In episode 14 The Scoop (3:30) features a wild food criminal abroad, a six-figure taco job, emojis for breakfast, and camouflage cookies. In Food in Entertainment (27:55), PTE and Ashley discuss "Roadrunner" the Anthony Bourdain documentary and AI playing a role in the film. Last, the best and worst meal moments of the week (36:00) has PTE sharing memories of his Grandma Anna who passed away and how food played a unique role in their relationship and Ashley's Hot Pot dinner night with friends.

In Food for Thought, the crew discusses the failed voting rights bill and President Biden's silence on the issue and breakdown the politics of the New York City Mayoral primary(0:57). In the Big Fact, they discuss Congress making Juneteenth a federal holiday and conservatives misguided attacks on Critical Race Theory (13:55). In Heads up the bring awareness to the looming end of rental assistance and celebrate Pride by giving Carl Nassib his flowers (31:40). Follow us on social media @ wrgopod .Be sure to check out our latest merchandise celebrating change agents like John Lewis and Stacey Abrams! Available for purchase at http://whatsrealltgoingonpod.com/shop​ !

This week Marco Pelusi who is an award-winning celebrity hair color artist, authority, educator, and salon owner joins Tracy and Lauren on We Know Weho. Marco is globally recognized as a leading Haircolor Authority, renowned Platform Artist & Educator, Salon Owner, and fashion-forward Celebrity Haircolorist. Fifteen years ago, he opened Marco Pelusi Hair Studio in the heart of the ultra-chic West Hollywood Design District on Robertson Boulevard. There, he and his talented staff of seasoned Hollywood hair stylists continue to offer world-class hair fashion to numerous celebrities and trendsetters. Marco's luxurious, spa-like salon is the premier retailer of the Marco® Collagen Color Guard® HairCare System, the first and only complete collagen-based system developed for color- and chemically-treated hair. Marco is currently offering 15% off products as well as customized hair color kits and tutorials for color application. Marco has been a long time member of the West Hollywood Design District Business Improvement Board and won the John Chase Art & Design Award at the 2016 West Hollywood Creative Business Awards. Marco share's his favorites about West Hollywood including the fabulously designed Kimpton La Peer Hotel, Craig's Restaurant, Tortilla Republic, Bossa Nova, the Assembly coffee shop and Marco's restaurant. In Food and Fashion this week, Lauren shares her favorites to celebrate National Mac & Cheese Day with Bludso's at the top of the list but Kitchen 24, Joan's on Third, and Slab with a definite thumbs up and worth a try! Bravo Toast has plans to open up in the early fall on Doheny and Tracy shares her outdoor patio dining social distancing experience at Gracias Madre. Lots of new patio spaces to learn about that are popping up at West Hollywood restaurants including La Boheme, The Den on Sunset, and Eveleigh. This week, all fitness is closed as of July 13th but Lauren is keeping an eye out for outdoor workout experiences and crossing her fingers for F45 workouts in West Hollywood Park. Another fitness business will be popping up in the former LASC space that is all about rolling (foam rollers). Follow us on instagram @weknoweho and subscribe weekly on Apple, Spotify and Google podcasts! Links: Marco Pelusi https://marcopelusi.com/ Marco Pelusi Instagram @marcopelusi Marco Pelusi Facebook https://www.facebook.com/marcopelusistudio/ West Hollywood Design District https://www.westhollywooddesigndistrict.com/ West Hollywood Chamber of Commerce https://www.wehochamber.com/ Kimpton La Peer Hotel West Hollywood https://www.lapeerhotel.com/ Pressed Juicery https://pressedjuicery.com/

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet (Columbia University Press, 2018) of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating. Sangseraima Ujeed, ACLS Robert H.N. Ho Postdoctoral Fellow in Buddhist Studies at UCSB. She read for her graduate degree at the University of Oxford. Her main research focus is the trans-national aspect of Buddhism, lineage and identity in Tibet and Mongolia in the Early Modern period, with a particular emphasis on the contributions made by ethnically Mongolian monk scholars.

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet (Columbia University Press, 2018) of the place of vegetarianism within Tibetan religiosity, Geoffrey Barstow explores the tension between Buddhist ethics and Tibetan cultural norms to offer a novel perspective on the spiritual and social dimensions of meat eating. Sangseraima Ujeed, ACLS Robert H.N. Ho Postdoctoral Fellow in Buddhist Studies at UCSB. She read for her graduate degree at the University of Oxford. Her main research focus is the trans-national aspect of Buddhism, lineage and identity in Tibet and Mongolia in the Early Modern period, with a particular emphasis on the contributions made by ethnically Mongolian monk scholars. Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/animal-studies